Use any combination of spring vegetables in this salad, but aim for a contrast of flavours and textures. New-season broad beans are generally small and tender, meaning they can be served raw. If yours are on the large side, blanch and refresh them before peeling.
Insalata primavera
This versatile spring salad mixes and matches seasonal green vegetables for the optimal combination of textures and flavours. Experiment to your heart's content.
- 15 mins preparation
- Serves 4
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Ingredients
- 3 bunches asparagus, trimmed and thinly sliced lengthways on a mandoline
- 3 zucchini, thinly sliced lengthways on a mandoline
- 300 gm small podded broad beans (about 600gm unpodded), shelled
- 2 spring onions, thinly sliced
- 1½ cups young dandelion leaves (loosely packed)
- ¾ cup mint
Mint dressing
- 100 ml extra-virgin olive oil
- ⅓ cup finely chopped mint
- Juice of 1 lemon, or to taste
- 1 tbsp apple cider vinegar
- 1 garlic clove, finely chopped
Method
- 1For mint dressing, mix ingredients in a bowl and season to taste.
- 2Combine asparagus, zucchini, broad beans and spring onion in a large bowl, drizzle with mint dressing to taste and toss lightly to combine. Scatter with dandelion and mint, drizzle with extra dressing and serve.
